Closeup of Korean BBQ Sandwich on a bagel with microgreens on a dark wood cutting board with bright red and dark gray cloth napkins in the background

Gluten-Free Korean BBQ Bagels

I love a good sandwich. And by good, I mean it needs to be something different and not just turkey and cheese. Cold cuts aren’t my thing, so I like to use rotisserie chicken or cook my own meats like thin-sliced steak. I also love to use different types of breads – baguettes, bagels, or rolls. Case in point: these Gluten-Free Korean BBQ Bagels, which combine thin-sliced, fresh-cooked steak with kimchi on a tasty gluten-free bagel.

For these bagel sandwiches, I used The Greater Knead’s plain bagels and lightly toasted them. I cooked the steak after it marinated for at least 2 hours in gluten-free Korean barbecue sauce (San-J makes a GF version of this sauce). Top these with kimchi for some spice plus lettuce leaves and microgreens or cilantro for some freshness. I love these bagel sandwiches and I think you will, too!

What’s your favorite at-home sandwich creation?

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Closeup of Korean BBQ Sandwich on a bagel with microgreens on a dark wood cutting board against a light gray background

5 from 1 vote
Closeup of Korean BBQ Sandwich on a bagel with microgreens on a dark wood cutting board with bright red and dark gray cloth napkins in the background
Print Recipe

Gluten-Free Korean BBQ Bagels Recipe

Prep Time35 mins
Cook Time10 mins
Freeze time15 mins
Total Time1 hr
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 597kcal
Author: Gluten Free & More


  • ¾ pound boneless ribeye steak
  • 7 tablespoons gluten-free Korean barbecue sauce , divided, plus more for serving, if desired
  • ¼ cup mayonnaise
  • 2 tablespoons vegetable oil , divided
  • ½ cup kimchi
  • 4 The Greater Knead Plain Bagels , toasted
  • 8 red lettuce leaves
  • 4 tablespoons microgreens or fresh cilantro leaves


  • Wrap steak in plastic wrap and freeze for 10-15 minutes for easier slicing. Remove plastic wrap and slice thinly with a very sharp knife. Place in a food storage bag, add 6 tablespoons Korean barbecue sauce, and marinate for at least 2 hours or overnight.
  • Combine mayonnaise with 1 tablespoon Korean barbecue sauce and refrigerate until serving time.
  • Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Working in batches, add the meat in an even layer, being careful not to over-crowd the pan, and cook for 1 minute per side.
  • When all the meat is cooked, add the remaining tablespoon of oil and cook the kimchi for about 2 minutes or just until it begins to char.
  • Spread the mayonnaise on both cut sides of each bagel. Place 2 lettuce leaves on the bottom half, top with the beef, then kimchi, and then microgreens or cilantro and top with the top portion of the bagel.


Nutrition Facts
Gluten-Free Korean BBQ Bagels Recipe
Amount Per Serving
Calories 597 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 9g45%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Cholesterol 58mg19%
Sodium 1395mg58%
Potassium 333mg10%
Carbohydrates 55g18%
Fiber 7g28%
Sugar 15g17%
Protein 23g46%
Vitamin A 2587IU52%
Vitamin C 2mg2%
Calcium 222mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bagels Barbecue Korean Sandwich Steak The Greater Knead
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